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Borscht (Beet Soup)

A classic Russian beet soup made with vegetables and beef broth then topped with sour cream and fresh dill.
Borscht (Beet Soup)

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Servings: 4
Total Time: 45 minutes
Recipe by: Frankie


2 TBSP unsalted butter
2 medium garlic cloves, minced
1 medium onion, diced small
3 medium beets, washed, peeled and grated
1 medium carrot, grated
salt & pepper
2 TBSP tomato paste
4 cups beef broth
1 medium russet potato, peeled and cubed
1/2 head small cabbage, shredded
2 bay leaves
sour cream and fresh dill for garnish


1. Melt the butter in a dutch oven over medium-high heat. Add the garlic and cook while stirring until fragrant, about 5 seconds. Add the onion, beets, carrot, 1 tsp salt, and 1/2 tsp pepper. Cook, stirring occasionally, about 5 minutes.

2. Stir in the tomato paste and cook while continuing to stir, about 1 minute.

3. Add the broth, potatoes, cabbage, and bay leaves to the pot and bring to a boil.

4. Reduce heat to medium-low and simmer, partially covered, until potatoes and cabbage are tender, about 15 minutes.

5. Season with salt and pepper to taste. Ladle soup into bowls and top with sour cream and fresh dill.

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Borscht (Beet Soup)

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